Pasta alla norma

A delicious Sicilian dish to fall in love with

Today we take you into the wonderful world of Italian cuisine and introduce you to a dish that will enchant your taste buds: Pasta alla norma! This delicious Sicilian dish has a fascinating history and offers a culinary insight into the traditions and flavors of Sicily.

Monument to Vincenzo Bellini

Pasta alla norma has its roots on the enchanting island of Sicily. Here, where the sun shines all year round and the landscape is characterized by fragrant herbs and fertile fields, this unique recipe was created. The name “alla norma” goes back to the famous opera “Norma” by Vincenzo Bellini, which premiered in the 19th century. The Sicilian chefs were so impressed by the opera that they created this dish as a tribute to the opera diva Norma.

Before we dive into the preparation, let’s take a look at the ingredients you need for pasta alla norma. First of all, we need tender, deep-fried pieces of eggplant. They give the pasta a wonderful texture and an unmistakable taste. They are joined by a delicious tomato sauce, which rounds off the flavor perfectly. But the secret lies in the special flavor carrier: ricotta salata, a smoked sheep’s cheese that makes pasta alla norma something very special.

But now let’s finally get to the exciting part: the preparation. Are you ready? Perfetto! Here is the recipe:

Pasta alla norma 2
4.57 from 23 ratings
RECIPE BY Jessica | Chef & Author
A really delicious Sicilian pasta!
Amount
4
servings
Ingredients list
Difficulty: easy
Cost: low
Calories: 102kcal
Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
Difficulty: easy
Cost: low
Calories: 102kcal
Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
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Directions
  • First, peel the garlic and cut into small pieces. Heat a little olive oil in a high-sided pan and sauté the garlic in it. Then add the peeled tomatoes and simmer over a low heat for 10-15 minutes.
    1 clove garlic, 800 g peeled tomatoes
  • Meanwhile, wash the eggplants and remove the ends. Then cut into bite-sized cubes.
    2 small eggplants
  • Heat a pan with enough sunflower oil. Add a handful of eggplant cubes at a time and fry briefly all over. Skim off with a slotted spoon, transfer to a baking tray lined with kitchen paper and leave to drain.
  • In the meantime, bring a pan of generously salted water to the boil and cook the penne until al dente.
    400 g penne
  • Grate the ricotta salata with a kitchen grater and set aside.
    200 g ricotta salata cheese
  • Drain the finished penne in a sieve and then add directly to the pan with the tomato sauce. Add the fried eggplants, season with salt and pepper and mix well.
  • Finally, divide the pasta between deep plates, sprinkle with the grated ricotta salata and garnish with a few leaves of fresh basil.
    Buon appetito!
Calories: 102kcal (5%)Carbohydrates: 13.4g (4%)Protein: 2.7g (5%)Fat: 1.8g (3%)

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